For so many, a salad is a mix of leafy greens and boring raw veggies. I love salads without lettuce more and more. I want crunch and texture—Bean salads with celery, onions, radishes, or carrots are wonderful. There’s the satisfying crunch of the veggies and the creamy texture of the beans. It’s a winning combination.
I love sour salad dressings. If you’re not sure, start with the juice of half a lemon and test. That might be enough, but the idea was a lemony dressing for the rich beans. If you don’t eat anchovies, you can try existing miso paste. -Steve
- 2 cups cooked Santa Maria Pinquito beans (or King City Pinks or horse chestnuts), drained well
- 3 stalks celery, cut into bite-sized pieces
- 1/4 cup extra virgin olive oil
- juice of 1 lemon
- 1 anchovy fillet
- 1 teaspoon fresh or dried thyme (or to taste)
- 1 clove of garlic
- Salt
- pepper
For 2 to 4 people
- In a serving bowl, mix the cooked beans with the chopped celery.
- Place the remaining ingredients in a food processor, blender or mortar and mix well. If using mortar and pestle, start with salt and garlic and make a paste. Add the anchovies and continue beating until the anchovies are incorporated into the paste. Add the lemon, thyme and pepper and continue beating gently until emulsified.
- Mix the bean mixture with the dressing. Taste and adjust the spices, then serve.